CANADIAN DAIRYING. 



This method may be adopted where only one or 

 two cows are kept and a good clean, well-ventilated 

 cellar or other cool room is available for summer, and 

 a clean place where the milk will not freeze may be 

 got in the winter. It may also be used where neither 

 ice nor cold water are available for deep setting, and 

 in preference to deep setting with " stripper " cows' 

 milk, or other milk which is difficult to cream. 



The chief objections to shallow pan 

 creaming are the great danger of hav- 

 ing the cream tainted from impure 

 surroundings, the loss of fat in the 

 skim-milk, the loss from the skim- 

 milk and cream being sour in hot 

 weather, and the large amount of 

 space and labor required with a herd 

 of ten or more cows. 



Deep-Setting Methods* Cans for 

 creaming milk by deep-setting are of 

 two general classes those which are 

 submerged in cold water, and those 

 which are surrounded with cold water. 

 The Cooley can is a good example 

 and the common " shot-gun " can, of 

 those set in water. Some cans are skimmed by 

 removing the cream from the top with a cone-shaped 

 dipper, which is first wet in skim-milk or water. 

 Some have a tap at the bottom of the can through 

 which the skim-milk is first drawn, and afterwards 

 the cream is emptied from the can. Some cans are 

 stationary in a cabinet or box, while others are 



CAN FOR DEEP- 

 SETTING OF MILK. 



of submerging 



